Maple-Glazed Pork Loin

Maple-Glazed Pork Loin

SO MANY PORK LOINS. I know! But they’re delicious and easy and wonderful! (This one is shown with its BFF, Brussels Sprouts with Bacon and Onions.) This is sweet and salty and delicious; maple and pork go together very well, as we see from the proliferation of maple and bacon in various delicious and popular food products. This doesn’t have all the trendy flash of pig candy, but it does have a lot of deliciousness, and it’s much more filling without making you eat half a pound of bacon. It goes well with an assertive, savory side.

Both the roommates appreciated this one. There are rarely any leftovers from pork loins, but I caught one roommate staring forlornly at the empty cutting board once her portion was gone. Success! A word of caution, though: if you cook the glaze too long, it gets a candy-like consistency that does not do well with brushing, so be careful!

Maple-Glazed Pork Loin, adapted from Manger à Trois

1 pork tenderloin, trimmed
2 Tbsp. cornstarch
1 1/2 tsp. salt
1 tsp. cracked black pepper
1 Tbsp. oil
6 Tbsp. maple syrup, divided
2 Tbsp. molasses
1 Tbsp. bourbon
healthy pinch ground cinnamon
tiny pinch ground cloves
tiny pinch cayenne pepper
1 1/2 tsp. grainy Dijon mustard

Preheat the oven to 375F. Pat the tenderloin dry with paper toweling and set aside. Mix the cornstarch, salt and pepper, and put them in a plate or a large zip-top bag. Roll or shake the tenderloin in the cornstarch, as is appropriate to your cornstarch storage choice, and then shake off the excess.

Heat the oil in a large skillet over medium-high heat. When the oil is shimmery, add the bestarched pork and let it sear. When the bottom is brown, roll it over and let a new side sear. This will take somewhere in the neighborhood of 8-12 minutes altogether.

Meanwhile, mix 4 Tbsp. of the maple syrup, molasses, bourbon, cinnamon, clove and cayenne pepper together in a measuring cup. Have those standing by.

When the tenderloin is brown on all its sides, move it to a baking dish. If there’s excess fat in the skillet you were using, pour that off; either way, add the syrup mixture and scrape all the brown bits off the bottom of the pan with a wooden spoon. Cook for a couple of minutes and pour into a bowl.

Brush the tenderloin with glaze and put it in the preheated oven. Roast it there until a thermometer inserted in the middle of the thickest part reads 130F, then pull it out and brush with glaze again. When the thermometer reads 140F, pull it and brush again; cover it with foil and let it rest while you mix the mustard into the remaining glaze, about ten minutes total. Brush one more time with the mustardy glaze, slice, and serve! Whatever glaze is leftover can be served with the slices.

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~ by iliadawry on 6 February 2013.

One Response to “Maple-Glazed Pork Loin”

  1. This looks delicious! The meat looks very tender

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